Borscht

by Kiss mom

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Although the amount of sugar and butter in this recipe are relatively heavy, I can obviously realize that the dough is more delicate and soft after getting started. It is really much easier for people like me to knead by hand.

Of course, the bag is more delicate and soft, and the opening on the dough is crisp and crisp because of the joint action of butter and powdered sugar."

Ingredients

Borscht

1. After the dough is kneaded by the post-oil method, the first fermentation is carried out.

2. The first fermentation is over.

3. After taking out the dough and gently pressing and venting, cut into four small doughs on average and let them rest for 15 minutes.

4. Flatten the dough and roll it into an oval shape.

5. Roll up into olive shapes and arrange them in a baking tray for the second fermentation.

6. After the second fermentation is over, cut a deep cut at the top of the dough.

7. Fill this opening with butter.

8. Brush the surface of the bread with egg wash.

9. Sprinkle with thick powdered sugar.

10. Bake the middle layer in the oven at 190 degrees for about 15 minutes.

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